The taste of cod is fragrant outside and tender inside, and it is also very nutritious. However, if you want to fry cod crispy and delicious and keep it intact, you need to master the degree of heat. This is really a headache. The following are my usual ways to fry cod, so you can have a look.

A brief answer is that there is too much water on the fish, and the other is that the fish turned over before frying it thoroughly. You can wipe off the excess water on the silver cod with kitchen paper first, and then turn it over when frying, so that the meat will not be rotten.

After the cod is thawed, the kitchen paper is drained, cut in half, and marinated with pepper, mead, salt and sugar for half an hour to know. If there is white wine, it can replace sweet rice wine.

After pickling, sprinkle some flour on both sides of the cod fillet and spread it evenly (in fact, flour can be added or not, because cod is a fish that is easy to fry, and I sprinkle flour to prevent the fish from scattering during frying)

Add cod fillets and fry them slowly, turning them carefully, so as not to break them, then squeeze the remaining lemon juice on them and sprinkle a little sugar on them to taste. Double-fried golden brown can be served, and the whole process takes about fifteen minutes.

Take out the pan, set the plate, sprinkle with black pepper and chopped green onion, and finish.